Apr 21, 2013

I love making a batch of these mini egg omelets - they are EASY to make, and I have breakfast ready for the next few days. I pop them in the microwave for one minute and they taste as good as when I first made them. This is perfect to make ahead for busy weekdays, and they are high in protein, so they fill you up. Enjoy two with a piece of fruit and you have a complete meal.

Each omelet is loaded with broccoli and cheese, but you can use any combination of vegetables you like (spinach, mushrooms, peppers, onions, etc.)

I usually like to combine egg whites with whole eggs, but if you rather use egg whites, that is fine too. Leftovers can be heated up and enjoyed throughout the week.

Some of you may have tried these, they first appeared on Skinnytaste in 2009, but I made them again today and gave them a photo make-over.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
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I tried mine with spinach and left out the egg whites. They were delicious! I never eat breakfast because I really dont have time or care for eggs, but I made these the night before and ate them on my way to work. Amazing

Maybe you can roast in the oven. I usually roast an entire head of cauliflower in the oven with 1or 2 tsp of olive oil and fresh pepper and kosher salt @375 degrees. It caramelizes and then I toss in pasta or cool and put in eggs. Sounds good. Maybe a different cheese. Gryere? Not sure of the points with the fat from roasting or another cheese?

loved these! i loved them, my 6 year old loved them, and so did her teacher when i brought her one for breakfast! loved the ease of just heating 2 up during the week for a quick, healthy and filling breakfast when there is no time!! awesome!!! gabbie

Made these for breakfast today. Altered it a bit by adding diced onions, minced garlic and diced tomatoes. Softened the onions & garlic first, then mixed them with the tomatoes. Topped the broccoli with a little of the onion/tomato mix then added the eggs. Awesome.

I'm so happy I found your site. Your recipes are amazing! I tried these this morning and they were delish. My 20 month old daughter gobbled a whole one of these! Thanks so much for the great recipes and keeping it fun to stay on plan!

just made these (after having the skinny chicken parm for dinner) to switch off for breakfast for the week between oatmeal and smoothies. i may even have these for dinner w/a salad one nite. can't wait to taste them. i have to say, i was frightened when i first opened the oven and they looked really big but they kind of "fall" once they're out (whew! lol!).

this is my 2nd go 'round with these and this time i used spinach (2 cups), red onion (1/2 cup) & mushrooms (2 cups). again, these hit it out of the park!!! so good!! the 1st time i made them, i let a few of my co-workers taste them and all you could hear at first bite was, "MMMM! can i have the recipe?!" thumbs up!!!

I have! I bag them up two at a time so I'm portioning my breakfast for the work weeks. Just microwave 2 at a time for 2 mins. They can release some extra juices so I just set them on a paper towel for a few seconds.

I made some this morning but changed it up a bit. I used 2 egg beaters, 2 percent cheese, artichokes, and A splash of the green bottle(tabasco sauce which is a mild jalapeno flavor) made 2 days worth...2 points for large muffin i sprinkled green sauce as I ate for a spicy taste

Gina, these are fantastic and easy. I just made some and I couldn't wait to eat them right out of the oven. I think I may add some scallions next time cuz I love them. I love all your recipes! It took 7-8 eggs to get the 1 cup of egg whites. So I guess it would be better to buy the eggs whites. :)

Hey! Wow, these look absolutely AMAZING. I can't wait to wake up early tomorrow morning to surprise my family by making these for breakfast! I have a question though! I don't follow Weight Watchers however I am on a diet. How many calories is 2 weight watcher points equivalent to? Also, do you have a cooking show? Thanks!

I just made these for brunch today, but used tomatoes, onions, mushrooms, shredded mozzarella cheese, topped with a slice of avocado. They came out delish, thank you!! I'm so excited not to have to clean up a bunch of dirty dishes, too!

I just made these this morning and got them into 12 muffins instead of 9 making them 1 point each!!!! i double checked it on the recipe builder. I followed your measurments exact but maybe i mashed the broccoli to much. Oh well who cares they are now only 1 each lol. THanks again Gina. you are great

I made these today for breakfast & brought them over to my mother-in-law's for mother's day. They were a big hit! YUMMMM. I am so excited to try them again & pop them in the microwave for an easy breakfast for work the next day. Yay! :)

I made these last weekend and they were great - thank you! FYI - I put the nutritional info in my Points Plus calculator and it gave them a value of 3 Points Plus each. However, my batch made 12 instead of 10, too.

Oh Gina! You are so brilliant! I made these "omelette muffins" today and they are sooo delicious! I added scallions and red pepper flakes and they were perfect. I would have never thought to make them in muffin tins on my own, but what a handy meal for early mornings when you need something quick and healthy.

I have made so many recipes from your site and have never been disappointed. (I make a double batch of your Cuban Black Beans every week and can't get enough of them!) I even have my mom and two of my sisters hooked on your blog too! Thank you again for making healthy eating easy and yummy.

i just bought a muffin pan today (yeah, i'm the last person in the world to own one ) and this is the first thing i made!!! yummy!! i added onions, tomatoes, and mushrooms. Wish i had had spinach around but nevertheless these are GREAT!!! So easy, and I like easy!!! Thanks a lot once again! i'm going to browse your site and see what else I can make in a muffin pan :D

So.... I totally goofed this recipe, completely forgot the grated cheese, mixed the shredded cheddar into the egg mix as well as put some on top and thought they were amazing even before I realized my mistakes!!! I made these with broccoli AND cauliflower and my picky mom (who doesnt care much for cauliflower) ate hers all up. I can't wait to try next time following the intended recipe!!!

I'd like to say I made this recipe, but I basically just used the concept of it! I cut up peppers and onions (my favorite omelet ingredients) very small and threw them raw into the muffin cups. I added a splash of milk and some cheese to the eggs and poured it in! Great work breakfast! The only thing I have to remember is to mix the eggs in a measuring cup for easy pouring. I used only 4 whole eggs and made 6. When using fresh egg whites, how many make a cup? Thanks for a new and easy breakfast staple!

Hi Gina,I'd love to make these but don't have a steamer. When you say steam the broccoli in a little bit of water, do you need a steamer for that or can I do it without one? Thanks, I can't wait to make these!

How many calories would be in each one if i baked them in a mini cupcake pan? I want to trick my mind into thinking I am eating more then I am so I prefer to eat 3-4 little breakfast muffins then just 1-2

I used 1 clove garlic, 2 scallions, sundried tomatoes, mushrooms, steamed red peppers and steamed broccoli; I just made sure I had 4 c. total of veggies (after steaming), and it actually made 12 mini omelettes.

Mixing the eggs with the grated cheese didn't work so well, it seemed as though a lot of the cheese sank to the bottom of the mixture and only came out in the last two mini omelettes. Probably a better idea to just mix the cheese in with the veggies before spooning them into the pan and pouring the eggs over.

I really enjoyed these as a quick and easy breakfast, after the first day's effort. I used egg substitute, skipped the oil, and used frozen chopped broccoli. I also sprinkled the cheese over the veggies instead of mixing it in with the eggs. They were great fresh out of the oven, and I've had good luck freezing them and reheating for two minutes on high in the microwave. (Of course, they're better fresh, but for a fast breakfast, the frozen ones are still a winner.) Thanks for another great one!

OMG! These are sooo good! Instead of broccoli I added sauteed mushrooms, onions, and green pepper. I added some tomatoes and cilantro too. They are sooo good for breakfast! I add salsa on top of mine. I froze these too - they freeze well. Thanks Gina.

Another hit! Made these for breakfast Sunday with some wheat toast and loved them - tasted like little quiches. I pretty much followed the exact directions but my 9 muffin tins were filled to the brim, not 3/4. They seemed to cook fine though - I was worried about them overflowing. Looking forward to eating some more this week.

I know that these are supposed to be meant as a healthy food option. However, I was wondering if you would be able to add cooked chopped sausage into the mix and have them turn out just as good, cooking them as directed or if I would have to alter something in the process.

Gina, I made these last night and they are incredible. I only had a 6 and 12 muffin pan, so I used the six. They reheated nicely in the microwave and they are quite satisfying. Keep up the good work! You're so inspiring!

These were amazing. I just prepared them this am and they were delicious! I actually took a pic and used it as my profile pic on fitnesspal.com! OMG...I hope they are just as good tomorrow. Thanks for the recipes. I'm going to try your dirty brown rice with shrimp later today. :)

I made these tonight to store up for the week and they turned out fantastic ! I made quite a few variations, though, because my hubby and toddler like food a bit more hearty (even if I happen to love the original recipe, my hubby will always say, "where's the meat?"). Instead of broccoli filling, I cooked up 1/2lbs of ground turkey sausage, 1/2c chopped roasted red pepper, 1/4 of a small onion (chopped) and threw in a few tbsp of chopped parsley. I lined the bottom of the muffin tins and topped with your egg mix and they were fantastic.

I love these! THANK YOU! I adapted the recipe a bit though. I made them with 3 servings of egg whites, 4 eggs, 60 grams of old cheddar cheese, 14 grams of real bacon bits, 3/4 cup of skim milk and lots of chopped veggies. It made 17 mini omelets and each of them have only 1 point (calculated with e-tools recipe maker)YUMMMY!!!

LOVED THEM!! USed 4 whole eggs instead (thats all I had).. i use broccoli, red pepper and red onion... also used colbyjack and pepperjack cheeses! YUM!! My bofriend took the rest for work today after making them this morning =)

This question has been asked in the comments, but I can't seem to find an answer. If you are substituting the 4 whole eggs and the 1 cup of egg whites for egg beaters, how many/how much egg beaters should you use? Thanks so much!

I just made an altered version of this today, for 45 kcal each and they were amazing! I used 4 eggs and a cup of egg whites like your recipe calls for, but omitted the flour and oil since I never use them when I make regular omelets and also the cheese because I have high cholesterol and it seemed like a bad idea to eat yolk and cheese at the same time. I then seasoned with salt, pepper and chopped chives, sprayed the tins, added veggies (tomato, onion and red bell peppers) and baked them.They turned out amazing and this way I could have two. I had them for lunch with a double serving of your cauliflower soup (original version), which is also delicious, and felt full all afternoon, yay! =)

Just made the Zuchini Tots and they came out great! Can't wait to try these next. Wondering what other cheese can be used instead of the pecorino romano. Not really familiar with that one. Any other good suggestions? I was thinking parmesan .... any thoughts on that?

Made tonight and they were so good. Not sure it needed the Romano. Think next time I will try it without to save the calories but maybe it made it a little more flavorful? Excited to try freezing them for easy extra protein with my Skinny Overnight Oatmeal (so good too!).

These are so easy & delicious. I have also made them wrapping a half slice of cooked turkey bacon around the walls of the cupcake circle and then added the filling. Or just a few crumples of apple sage flavored chicken sausage. Be sure to add in the points, although it's not much.

Thanks for the recipe my daughter is getting tired of instant oatmeal for breakfast. I will probably try freezing some because my daughter is the only one who can have real cheese. My son has a dairy protein allergy.

Oh these were goooood. I baked these up last night and they were just so cute and adorable on a plate at my desk this morning. I had enough broccoli to stretch this out into 12 portions. As for the cheese I used half mixed with the egg and the other half sprinkled on top. Thanks again for another A+ recipe!

I must have done something wrong (too much broccoli maybe?) because I filled a 12 tin muffin pan. Not that I'm complaining. Now I can have two for 3 points plus each. At least I hope I'm figuring it correctly :)

I tried these for the first time tonight and they turned out amazingly! Quick, easy, delicious. I substituted the broccoli for sauteed mushrooms, semi-dried tomatoes and baby spinach. Also substituted the egg whites for 1 cup of milk. Turned out beautifully, and made exactly 9 using a standard muffin tin. I can't wait to experiment with different flavour combinations with these mini omelettes - they are a winner!Thank you for sharing this wonderful recipe!

MOM TIP... place raw broccoli in food processor until finely chopped. Skip cooking step and add directly to muffin tin. Reduces overall cooking time, but most of all - the broccoli is totally undetected by my toddler who NEVER eats broccoli any other way!

These came out delicious! I upped the ingredients a little so I could utilize my 12 pan cupcake pan. I have tried so many of your recipes fro a couple years now and none have been disappointing! Thank you so much for sharing!!!

I made these this morning using Southwestern Egg Beaters instead of the egg whites and also made half with spinach, tomato and the other half with spinach, tomato, and diced leftover steak (for my not so healthy guests). These were a hit & super yummy!!Thank you so much for this recipe, I can't wait to try the variations that keep coming to mind.

Made a batch of these last night - I figure you must have used a larger muffin tin because I got 9 omlettes out of it with waaay too much broccoli (and I only had shy of 3 cups). Pretty good though - look forward to more cheese and ham!

I tried this out this morning. I followed your recipe fairly closely, but used some sautéed onion, bell peppers, garlic, and spinach in place of the broccoli and left out the pecorino romano cheese. While they tasted great, mine did a weird soufflé thing in the oven. See photo. Any suggestion on what I may have done wrong? I used PAM baking spray (the kind with flour) to grease my muffin tins... do you think could that have been the problem?

I made these tonight after dinner to use up some broccoli that we had leftover. These are gonna be perfect to have with breakfast in the mornings after I get back from PT and don't have much time for breakfast.

If you're using a veggie that isn't broccoli (for example, green peppers or mushrooms) do you still need to follow the steps of steaming and mixing with olive oil? Or can you just place the raw, chopped veggies in the bottom of the muffin tins after you spray them?

Thank you so much for such an awesome recipe! I just made this. I used only 1.25 oz of fat free cheddar to sprinkle on top of the omelets and added a little minced onion. This is so good! I'm excited to eat this for my week's breakfast!

I made these today for a breakfast potluck we had at work. I used my mini-muffin tins instead so that there would be more of them. I just cut the cooking time in half and they turned out perfectly! I did add a dash of onion powder, but otherwise I made the recipe as stated. I am going to make the regular sized version with spinach next time.

I just made these and ate half of it before it was cool enough because it was so good!! They came out so cute. Mine rose quite far out of the muffin tins though, but they didn't spill over, so they were like mini souffles. I think I might add some chopped ham and turn them into mini quiches for dinner! Thanks so much for sharing. Are you thinking of making a cookbook/have you? I'd love to see it! Thanks to your site, I've found healthy eating to be a lot easier and way more delicious and I've already lost 30 lbs!

Made these today. I used a microwavable steamed broccoli pack. I used a 1/2 cup of cheddar cheese. I had to add more egg to the mixture because there was so much broccoli that i had to use my entire muffin tin which held 12 "muffins".

This came out SOOOO GOOOD!!! I think i added too much salt and pepper but i like my food well seasoned.

This recipe takes about 30-35 to prepare and put in the oven (not including cook time). But i'm kind of a slow cooker :/ so maybe it will take less time for you.

We are obsessed with these! We love them so much we wanted to share with our readers as well (and of course give credit to you!). We've been loving adding mushrooms and using regular cheese instead of reduced fat. Thank you for the inspiration!!

Eating this right now... Totally yum! I didn't have enoght eggs to add egg whites so I used my remaining 2 eggs plus water to increase the volume (and to make it fluffy). Turned out fine. Also, I don't have a nonstick muffin pan (yet); stuck pretty bad to the bottom.... Until I get one, I will try it again but first push squares cut from some left over filo dough from my freezer into the cups before adding the ingredients.

made these the other day and just ate a serving, really tasty. I didn't steam the broccoli and it turned out just fine. Will definitely put these on the rotation. Thanks for all of your recipes, can't wait for your book!

I don't like using egg whites. If I leave it out it shouldn't be too much of a problem will it? Also, I want to make these in the bigger muffin pans this time, how long do you think I should bake them for then?